Durkee Buffalo Chicken Wings


  • 1 Tbsp. white wine vinegar
  • 1/2 cup milk
  • 2 Tbsp. fine-chopped yellow onion
  • 1 clove garlic, crushed
  • 1/4 cup parsley, minced
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  • 1 cup mayonnaise
  • 1/4 cup bleu cheese, crumbled into fine pieces
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 1/4 lb. butter (1 stick)
  • Pinch of cayenne pepper
  • 1/2 cup Durkee Red Hot Sauce or more to taste
  • 50 pieces chicken wings
  • Peanut oil for deep frying
  • Celery sticks for garnish


Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter over low heat and stir in the Durkee Red Hot Sauce. Careful, this stuff may be too hot for your family. Try a bit that is mild first; then increase the amount of hot sauce to taste.

Deep-fry the wing pieces in small batches in peanut oil at 385 degrees F for about 10 minutes, or until browned and crisp. Drain on paper towels (if you wish to avoid the fat in this dish , bake at 400 degrees F in the oven for 25 minutes).


When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with dressing as dip and the celery sticks on the side.

Source: Durkee Red Hot Sauce

By Irishwitch from Aurora, CO

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